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| Servings: | 4 |
| Author Notes: |
These mini chicken sandwiches make terrific appetizers. |
| Ingredients: |
2 teaspoons ground cumin
2 teaspoons paprika 2 skinless, boneless chicken breast halves 3/4 cup fat free mayonnaise 2 tablespoons grated orange zest 1 tablespoon chopped fresh mint 1/2 cup chopped walnuts 16 slices baguette-type French bread, cut on a diagonal, 1/2-inch thick and 2 inches long 16 small sprigs watercress OR flat-leaf parsley |
| Instructions: |
Combine the cumin and paprika and rub the mixture over the chicken breasts. Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 minutes on each side, or until no longer pink in the center. Cool about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices. Set aside. In a small bowl stir the mayonnaise, orange zest, mint and walnuts together. Spread each slice of bread with a generous tablespoon of the walnut mixture. Top with a slice of chicken, then with a sprig of watercress or parsley. Serves 4: 1 serving = 4 sandwiches
Nutrition information per serving: |
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